Deviled Eggs Ranchero Recipes

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RANCH DEVILED EGGS

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 15m

Number Of Ingredients 0



Ranch Deviled Eggs image

Steps:

  • Mash 6 hard-boiled egg yolks, 1 tablespoon mayonnaise, 1 teaspoon dijon mustard and 1/4 cup ranch dressing. Fill the egg whites with the yolk mixture. Drizzle with 2 tablespoons barbecue sauce and top with chopped scallions.

AUTHENTIC HUEVOS RANCHEROS

This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.

Provided by Wineaux

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 20m

Yield 4

Number Of Ingredients 8



Authentic Huevos Rancheros image

Steps:

  • Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
  • Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
  • Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa

EASY HUEVOS RANCHEROS

Old El Paso® Favorite Recipe! Ready in minutes, you can serve Spanish-style eggs any time of day.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 6

Number Of Ingredients 4



Easy Huevos Rancheros image

Steps:

  • In 10-inch skillet, heat salsa until bubbly. Carefully break eggs into skillet. Cover; simmer over medium-low heat 6 to 7 minutes or until eggs are thoroughly cooked.
  • Meanwhile, warm tortillas as directed on package. To serve, place 1 tortilla on each individual plate; sprinkle with cheese. Spoon 1 egg with salsa onto each tortilla.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 225 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 3 g, TransFat 0 g

1 jar (16 oz) Old El Paso™ salsa (any variety)
6 eggs
6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
3/4 cup shredded cheese (3 oz)

EGGS RANCHEROS

This recipe was created because I had left over ranchero sauce from Steak Rancheros (Recipe #349503). Makes a super simple but delicious breakfast/brunch or light supper. Basically poaching eggs in a savory sauce.

Provided by Vicki in CT

Categories     Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 4



Eggs Rancheros image

Steps:

  • Heat sauce to simmer in small non stick skillet.
  • Meanwhile place cheese on shell and toast until cheese is melted.
  • Break two eggs, separating them, into simmering sauce.
  • Cover and cook until set (I like the yolk slightly runny). Approximately 3-4 minutes.
  • Place cooked shell on place. Top with eggs and sauce. Season if needed but sauce is already seasoned.

1/2 cup Mexican red sauce (Steak Rancheros more or less)
1 taco shell (broken in half)
1 tablespoon cheese (grated)
2 eggs

RANCH-STYLE DEVILED EGGS

This is a basic deviled egg with a little twist of ranch.

Provided by Kimberly

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6



Ranch-Style Deviled Eggs image

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 0.6 g, Cholesterol 94.7 mg, Fat 6.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 74.7 mg, Sugar 0.3 g

6 eggs
¼ cup mayonnaise
1 teaspoon ground black pepper
1 teaspoon ranch dressing mix
1 teaspoon prepared yellow mustard
1 pinch paprika, for garnish

RANCH DEVILED EGGS

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10



Ranch Deviled Eggs image

Steps:

  • Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes.
  • Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl.
  • Add the mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few grinds of pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour.

6 large eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons drained horseradish
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
1/4 cup diced English cucumber, plus thin wedges for topping
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill

RANCH DEVILED EGGS

The creamy in your deviled eggs doesn't necessarily have to come from mayo. Next time you're making a batch, try it with ranch dressing.

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield 24 servings

Number Of Ingredients 2



Ranch Deviled Eggs image

Steps:

  • Mash egg yolks in medium bowl with fork.
  • Add dressing; mix well.
  • Fill whites with yolk mixture.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 95 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

12 hard-cooked eggs, cut lengthwise in half
1/2 cup KRAFT Classic Ranch Dressing

CREAMY RANCH DEVILED EGGS

I found this recipe on another site and I was very surprised it was not on here already. This is great a great change from the usual deviled egg and who doesn't like Ranch dressing? honestly? Hope you like them as much as I do!

Provided by Mary N.

Categories     Very Low Carbs

Time 40m

Yield 12 deviled eggs, 24 serving(s)

Number Of Ingredients 6



Creamy Ranch Deviled Eggs image

Steps:

  • Place eggs in a large saucepan and cover with cold water. Bring water to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Run eggs under cold water and let them sit in cold water for 15 minutes or so. Peel.
  • Slice eggs in half lengthwise and remove yolks. Place yolks in medium sized bowl. Mash together with ranch dressing. Mix in cream cheese, then mix in onion and pickle.
  • Fill the hollowed egg whites generously with the egg yolk mixture. Sprinkle with paprika to garnish. Chill in refrigerator until serving. Enjoy!

12 eggs
1/3 cup ranch salad dressing
4 ounces cream cheese, softened
1/2 cup onion, grated
1 dill pickle, finely chopped
paprika (for garnish)

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